Paleo Strawberry Shortcake! This is so unbelievably good, and simple too. The base is a coconut flour shortcake, topped with coconut cream and strawberries, of course. Lower in carbohydrates, gluten-free, dairy-free and refined-sugar free. It is a must make this summer season!
Strawberry shortcake. What’s not to love about this light summer dessert? It is a favorite of mine. I believe it was this seasonal dessert that got me liking strawberries when I was a kid <- remember when I told you I was picky? I remember being over at a friend’s house, and we helped her mom make strawberry shortcake, with biscuits and cool whip. I remember thinking “Oh yeah, I DEFINITELY like strawberries now.” Of course I did when they were covered in sugar, duh.
I also had a thing for cool whip. My Nana would let me have bowls of cool whip like it was ice cream. And I’m talking BOWLS… plural… To my future grandchildren, that will not happen for you.
Sorry, I digress. Like I was saying, strawberry shortcake will forever be a favorite, and today this healthy paleo version is stealing the show. I am pretty certain even my 8 year old self would be going back for seconds <- you mean like your current self did after finishing the photo shoot? Yes…
Paleo Strawberry Shortcake
Ingredients needed for a healthy Paleo Strawberry Shortcake
- coconut flour
- eggs
- coconut oil
- maple syrup
- baking powder
- salt
- coconut cream
- strawberries
- coconut sugar (or sweetener of choice, optional)
How to make paleo shortcake
- First bake the coconut flour shortcake. This can be done a day in advance if you’d like, but it is a fairly quick recipe either way.
- While the shortcake is cooling, whip the coconut cream and allow the strawberries to sit at room temperature tossed with the coconut sugar.
Once the cake has cooled, spread the coconut cream on and layer up those berries!
Notes about this healthy strawberry shortcake
COCONUT SUGAR – The coconut sugar is optional if you’re looking for an even lighter dessert. If you’re serving for a crowd that expects the “traditional” taste of strawberry shortcake, I would use the coconut sugar (or your choice of granulated). The sugar makes the strawberries extra juicy, and I bet even the “non-healthy eaters” won’t tell a difference.
COCONUT FLOUR – There is not another sub here for coconut flour. You’ll want to follow the recipe as written for best results.
LIQUID SWEETENER – You could sub agave or honey for the sweetener, but I wouldn’t recommend subbing a dry granulated sugar unless you’re an experience baker, and if you’ve baked with coconut flour before.
Note that while I used a cast-iron skillet, you should be able to use a 9″ round baking dish/pie plate. Just watch your baking time and check center with toothpick!
This coconut flour shortcake turned out to be the perfect combination of texture. Not overly moist, but not too crumbly 🙂
If you make this recipe, be sure to leave a comment and review here on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Healthy Paleo Strawberry Shortcake
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8–10 slices 1x
Print Recipe
Pin RecipeDescription
Paleo Strawberry Shortcake that is actually pretty healthy! This is so unbelievably good, and simple too. Made with a coconut flour shortcake then topped with whipped coconut cream and strawberries, of course. Low carb dessert, gluten-free, dairy-free and refined-sugar free. It is a must make for the summer season!
Ingredients
for the shortcake
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup coconut oil (avocado oil may also work), melted & cooled
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup (agave or honey may be subbed)
- 1/2 cup non-dairy milk
for the topping
- 1 14oz can coconut cream, chilled at 6-8 hours (do NOT shake)
- 1 lb strawberries, quartered
- 1 TBS coconut sugar (optional, but makes strawberries extra juicy)
Instructions
- Preheat oven to 350ºF, generously grease 9″ baking dish or skillet with oil and set aside.
- In a medium bowl, sift together coconut flour, baking powder, and salt. Stir together to make sure no clumps are present. Set aside.
- In a large bowl whisk together eggs, coconut oil, vanilla extract, maple syrup, and milk. Add in bowl of dry ingredients and use large spatula or spoon to stir together until dry. Batter wet and slightly thick.
- Pour batter into greased dish and bake shortcake for 18-22 minutes, checking with toothpick in middle for crumbs. Edges should be slightly browned and cake completely set when done. Transfer shortcake to fridge and allow to cool for at least 20 minutes, or covered overnight.
- Toss quartered strawberries in medium bowl with 1 TBS coconut sugar and allow sugar to dissolve, about 5 minutes, set aside.
- When the shortcake is cooling, make your whipped cream layer: Carefully scoop out chilled cream into large bowl. (Discard liquid or save for smoothies.) Using hand mixer or stand mixer with whisk attachment, whip cream until light and fluffy for about 5 minutes. Using large spatula spread cream evenly over shortcake, and cover with juicy strawberries. Slice and enjoy!
Notes
Shortcake is best served fresh, but may be stored in fridge covered, 2-3 days. I opted for a cast-iron skillet, you can also use a 9″ pie dish, or cake pan. Just watch your baking time. prep time does not refer to chill time of coconut cream nutrition approximate and based on 10 servings
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 196
- Sugar: 8
- Fat: 15
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 3
- Protein: 4
Keywords: gluten free strawberry shortcake, paleo dessert recipes, healthy strawberry shortcake
How do you feel about strawberry shortcake?
- Do you like strawberry shortcake as much as I do?
- Any special baking memories you have as a kid?
Like this recipe? Pin it for later
rachel @ athletic avocado says
yes i Love strawberry shortcake and this one is beautiful! Also love that you made it with coconut flour too!
Ashley says
Thanks Rachel! I seriously loved this dessert so much. Can’t wait to make it again.
Christina @ The Blissful Balance says
I’ve never used coconut flour! Seeing as I’ve become obsessed with using coconut oil, I probably should get my ass on the coconut flour train, too. This is so pretty I love strawberry desserts in the Summer when they’re bursting with flavor! I’m not even kidding I saw a strawberry shortcake dessert last night and was like hm I’m gonna make that haha
Ashley says
Yes get yo ass on the coconut flour train! It takes some playing around with but it’s worth it 😉
Michele @ paleorunningmomma says
Um, hello this is perfect! I’ve been meaning to do something like this but haven’t, so I’m seriously glad you did because I’d love to make it for my family without having to think about what to do. Totally trying it 🙂
Ashley says
Aw yay! Thanks Michele! I hope you all enjoy 🙂
Marina @ A Dancer's Live-It says
I LOVE strawberry shortcake, but I never thought a paleo version was possible! You’re a genius! Strawberry shortcake has always been a staple dessert for the summertime when I don’t feel like putting a lot of work into something. Lol at my laziness!
★★★★★
Ashley says
Haha sometimes lazy is good 😉 Thanks Marina, I hope you try it! <3
Brie @ Lean, Clean, & Brie says
This is weird but I don’t know if I have ever actually had strawberry shortcake? BUT, those strawberry shortcake ice cream bars — I ate those ALL THE TIME as a kid. Like, probably way too much. So I am definitely loving the look of this recipe. And I would definitely add the coconut sugar because I recently discovered how amazing coconut sugar is so now I want to add it to everything haha
Ashley says
Say whhaaa?! You must try it Brie!! –those ice cream bars sound legit though.
Ellie | Hungry by Nature says
I’ve just gotten into using coconut flour and it still scares me… but this looks wonderful and I cannot wait to try it out!!
Ashley says
It is a rough one to figure out sometimes! Just be weary when you’re trying to substitute the coconut flour. But hopefully if you start out with a recipe actually calling for coconut flour, you’ll be good 🙂
Erin @ Erin's Inside Job says
Don’t worry, I still don’t really like strawberries…at least not by themselves. It’s just so hard to get delicious ones that I’ve just given up.
Ashley says
Hahaha you crack me up. More for me! 😉
Kristy @ Southern In Law says
This looks amaaaazzing! What a fun memory too!
I am the baker in my family and growing up my Mum never baked anything other than “Fay’s Banana Cake” – her friend’s incredible banana cake recipe that she’d surprise us with sometimes after school or when we were on school holidays (like summer vacation only we have four breaks a year!) but I do remember my first baking and cooking experiences with my next door neighbour as a child who would call to me over the fence to come over to her house and bake scones or cook pikelets with her in her tiny little kitchen on her electric griddle. I still think of her whenever I make or even see pikelets (mini pancakes) today!
Ashley says
Ah I’ve never heard of cook pikelets! That sounds fun too. Thanks for sharing Kristy!
Alexa [fooduzzi.com] says
I LOVE coconut flour!! Great minds think alike 😉 Tis the season for all-things strawberry! I can’t wait to try your version, Ashley! 🙂
Ashley says
Thanks Alexa 😀
Ellen @ My Uncommon Everyday says
Ashley, this looks amazing! I love good summer strawberries and finding different ways to use them, and coconut flour is so fun (and sometimes disastrous haha) to bake with.
And I totally used to eat bowls of Cool Whip, too. I never liked real, homemade whipped cream, but I could do some serious Cool Whip damage…
Ashley says
Haha disastrous it can be but it always feels good to conquer the recipe. –So glad I am not the only crazy one who was obsessed, lol.
jill conyers says
How could anyone not like strawberry shortcake. Looks delicious Ashley.
Ashley says
I don’t know! They’d be crazy to me.
Thanks Jill 🙂
Sarah @ BucketListTummy says
Ashley, this looks unbelievably tasty! I need this for the cookout I’m going to this weekend. I love that you made it out of coconut flour 🙂
Ashley says
So glad you were able to make it Sarah! Made my day seeing that IG post 😀
Cassie says
Well, I used to be a super picky kid, and I thought that fruit never belonged on a cake! So weird, right? It’s why I wasn’t a huge fan of pie as a child unless if it didn’t have fruit! LOL! But now I absolutely love cakes with fruit, and strawberry shortcake tastes pretty good too! This looks so good–better than the real thing!
Stacey says
This looks amazing! I was thinking of doing a cup cake size version for my daughter’s first birthday… any idea how long it would nee to bake?
Ashley says
Oh that would be so cute! I haven’t tested them in a muffin/cupcake pan myself but I would guess maybe 8-10 minutes? The edges should be slightly golden. Also, these won’t really rise much–they’re more of a cross between a biscuit and a shortbread cake. Let me know if you try it though!
Sarah VanDeBogert says
One of the best coconut flour cakes I have made. I didn’t follow the recipe after the cake, though I followed the basic idea. 🙂 As much as I enjoy coconut flour sweets, there is almost always that certain thick, hard-to-swallow- sensation as I eat it. This is the first I’ve found that didn’t feel that way! Very good. Thank you.
★★★★★
Ashley says
Wow thank you so much for your comment Sarah! I’m really glad you enjoyed the coconut flour cake! I totally know what you mean about the “hard-to-swallow” sensation – coconut flour goodies are tricky! But thank you again for stopping by and sharing – it means more than you know! <3
Misty says
Could you elaborate more on the nutrition? How many calories?
Ashley says
Hi Misty! Sorry about that – I recently changed my recipe card and that information didn’t transfer over. So 1/10 of the shortcake is *approximately* 196 calories, 15g fat, 12g carbs 8g sugar and 4g protein. Again a rough estimate based on products used. Hope that helps!
Karsten Reuß says
Hello Ashley, thank you very much for sharing this inspiring paleo recipe. I didn’t know paleo cakes can actually taste that good.
The cake turned out very well at our first attempt already. We experimented the following weeks and modified the recipe a little by time. It ended up being rather a biscuit cake. The recipe of the topping is still identical to yours.
For the cake we now use 6 eggs, 1/3 cup of honey, 1 cup of coconut flour, 1 tsp of baking powder and 1/2 tsp of vanilla powder.
We separate the eggs white and beat them until stiff. In a second bowl we mix the egg yolk and honey until foamy. In another bowl we mix the coconut flour, vanilla and (tartar) baking powder and add this to the egg-honey mix. Then 1/3 of the beaten egg white is added and everything is mixed. The rest of the beaten egg white is gently folded in afterwards. Then we bake this for 25 minutes and put it in in the fridge to cool down. The topping with strawberries and coconut cream is added just like you described 😉
Ashley says
Hi Karsten! Thanks so much for sharing your modifications! I am so glad you have enjoyed the cake and were able to modify as well 🙂 Thank you again for your comment – it means so much! <3
Patti A says
Hi! I admit that I reluctantly served the family pound cake for strawberry shortcake the other night but I had just fruit and homemade whipping cream. I had leftover fruit and decided to hunt myself a paleo shortcake to make. FOUND IT!!! Made it as written using almond milk and a 10 inch pie plate. PERFECTION!!!! This is so good that I could eat the whole thing myself! Thank you so much. I will be checking out your other recipes for sure!!
Ashley says
Hi Patti! That is too funny – thank you for sharing with me! And I am so glad you enjoyed the paleo shortcake! I love it too and it is so easy. Let me know if you try more recipes! Thank you again for your comment 🙂
Maureen says
I’m not sure what happened but my attempt at whipping the coconut cream was a major fail! I chilled it and the top 1/3 looked like hard coconut oil so I poured the liquid into a bowl and began to whip…and whip and whip and whip. Nothing happened so I added the hardened oil which merely got stuck to the bottom. Is there something I did wrong? Well, clearly there was, but the question is “What did I do wrong?” The cake is amazing btw!
Ashley says
Hi Maureen! So sorry you had trouble with the coconut cream! So the top hard coconut top was actually the cream, it was probably just too hard to whip. Next time that happens you can allow the coconut cream to sit so it softens enough to whip. Again, sorry you had trouble! I’ll have to make a note about what to do if the cream is too solid. Thank you for your comment! I appreciate your feedback 🙂 and I’m glad you still enjoyed the cake!
Dena says
I just had the same issue. How I read It though was 1 can of coconut cream… I chilled it and then put at all in a bowl
And started mixing. Same problem. Hopefully I can figure it out! Lol!
Ashley says
Sorry about that Dena! I’ll make sure to update the recipe to provide more specifics regarding the coconut cream.
Jo Ann says
I’ve made this twice now. DELISH!!!
Ashley says
I’m so glad you have enjoyed it so much Jo Ann! Thank you for letting me know, I appreciate it!
Erin says
Couldn’t figure out to leave my 5 star review so I’ll just comment and say this was a great dessert option to meet my dietary needs but still something my husband and our friends can enjoy. They had real whipped cream but the coconut cream was delish! Will definitely be making again. Thank you!
Ashley says
Thanks so much for the comment and review Erin! I really appreciate you taking the time to leave a comment 🙂 I am happy it was so well received!
AC says
The cake has a good texture but it tasted too eggy.
Kate says
Can I make this with an egg alternative? (Food allergy)
Ashley says
Unfortunately I am no certain how that would turn out with coconut flour – it is super absorbent and I am not familiar with replacing eggs in coconut flour baked goods.
Tracey Grappe says
This strawberry shortcake is wonderful!! My whole family loved it! I made it to recipe the first time but this time I am substituting So Delicious Coconut milk whipped cream to make it a little easier, so I hope it’s as good!
Ashley says
Awesome Tracey! I am so glad you enjoyed it – thank you so much for taking time to leave a review! And yes – I’ve had that whipped cream before and it is delicious! I am sure it will go over just as well 😀 Happy 4th of July!
ana says
any particular brand of coconut cream, and by chill, coconut leave in the fridge for 68-8 hrs before cooking
Ashley says
Hi Ana, I typically have good luck with Thai Kitchen brand, although I’ve heard “savoy” brand is best. Chilling in fridge for about 4-6 hours if using canned *cream* and chilling up to overnight (8hrs) for *full fat coconut milk*, which will separate the liquid from the cream when chilled. The canned coconut cream is already thick and separate, but it’s a still a good idea to chill it – don’t shake cans either 🙂
Katie Nye says
I’ve been eating Paleo for a little over a year now with all of the benefits that were promised before I started. However, I don’t particularly have a sweet tooth so I just gave up desserts when I made the decision to change my eating habits.
However, my husband craves sweets and mentioned that he had purchased an abundance of strawberries. He asked what I thought that I could do with them so I went online and found you.
This recipe is AMAZING!!!! Not only is is fast and simple, it tastes wonderful. This will become a summer staple for us. Thank you so very much for your efforts.
★★★★★
Ashley says
Thank you so much for your comment and review Katie! I am so very glad you enjoyed it 😀
Kelly says
Great dessert!
★★★★★
Ashley says
Happy to hear you enjoy it! Thank you so much for your comment 🙂